Method for high-speed vacuum unitary packaging of portion-cut meats

ABSTRACT

A method for high-speed vacuum unitary packaging of portion-cut meats, wherein a vacuum four-side sealed object containing a plurality of portion-cut meats obtained by dividing a livestock meat, such as beef, pork, chicken, or the like, or a large-size fish into many portions is divided into four-side sealed objects with vacuum being maintained at high speed using an impulse sealer for vacuum unitary packaging. Two or more portion-cut meats are loaded on conveying means with a prescribed spacing being given between portion-cut meats; a vacuum four-side sealed object is formed by using upper and lower wrapping films having gas-barrier properties and inner surface thermal fusion bonding properties to integrally vacuum package the portion-cut meats; a flat part between portion-cut meats in the vacuum four-side sealed object is fusion bonded by using a heat impulse sealer for heating film layers from both above and under to form two or more seal lines; and the films between the two or more seal lines are secondary cut; a second energization of lower heater wires and secondary cutting being simultaneously carried out after a first energization of upper heater wires being completed, or a second energization of upper heater wires and secondary cutting being simultaneously carried out after a first energization of lower heater wires being completed.

FIELD OF THE INVENTION

The present invention relates to a method for high-speed vacuum unitary packaging of portion-cut meats, wherein a vacuum four-side sealed object containing a plurality of portion-cut meats obtained by dividing a livestock meat, such as beef, pork, chicken, or the like, or a large-size fish into many portions is divided into four-side sealed objects with vacuum being maintained at high speed using an impulse sealer for vacuum unitary packaging.

BACKGROUND OF THE INVENTION

Conventionally, the dressed carcass of one head of cattle has been-divided into 26 portions, such as loin, short plate, fillet, and the like, and the 26 portion-cut meats have been vacuum packaged, cooled after the film being shrunk by heating or without the film being shrunk, and then stored and delivered at around 0 deg C. to be supplied as so-called chilled beef.

In order to further divide these portion-cut meats and supply them to end consumers, skilled technicians have been required. Recently, supermarkets and the like have had a demand for portion-cut meats, such as beef, pork, large-size fishes, chicken, and the like, which have been divided into smaller parts such that even unskilled people can process them.

In the patent literature 1, the present inventor et al. disclosed a method, wherein a rolled lower film, which has gas-barrier properties and thermal fusion bonding properties, is unrolled; two or more portion-cut meats are loaded on the lower film with a spacing being given between portion-cut meats and the front end of the lower film having been fusion bonded to the front end of an upper film; the rolled upper film is unrolled to cover the portion-cut meats on the lower film, and fusion bond the upper and lower films to each other; at the middle of the fusion bonded area, the films are cut to obtain a tubular sealed object holding portion-cut meats between the upper and lower films; this tubular sealed object is evacuated from both openings thereof; the openings are sealed for vacuum sealing to obtain a vacuum four-side sealed object containing two or more portion-cut meats; then, in a flat part between portion-cut meats contained in the vacuum packaged object, two or more seal lines are produced, using an impulse sealer with which the timings for starting the heating of the upper and lower heater wires differ by 0.3 to 4 sec, and between the seal lines, the films are secondary-cut.

As films for packaging of these portion-cut meats, various films, such as those as disclosed in the patent literature 2 and patent literature 3, are available.

In recent years, an increasing number of mass merchandisers who want to simplify their tray packaging work, and consumers have requested that, for beef, for example, one head of cattle be divided into 74 portions or 180 portions, and these be delivered, being individually vacuum packaged as separate products.

Patent literature 1: Japanese Laid-Open Publication No. 2004-161291

Patent literature 2: Japanese Laid-Open Publication No. 10-34800/1998

Patent literature 3: Japanese Laid-Open Publication No. 11-207886/1999

As a result of carrying out the art of the patent literature 1, for example, when smaller portion-cut meats of pig were vacuum unitary packaged using upper and lower films having a width of 850 mm, the dividing step by means of the impulse sealer took approx. 7 sec on average. Because the art of placing a plurality of portion-cut meats in one packaging container for vacuum packaging them has been improved for a higher speed, the dividing time period of approx. 7 sec is becoming an obstacle in the improvement of the work efficiency. The cause for the dividing time period having been as long as approx. 7 sec was that, unless a cooling time, even if momentary, were provided after energizing and heating one of the upper and lower heater wires and before energizing the other, it would be difficult to reliably fusion bond the films one of which has a thickness two or three times larger or smaller than that of the other.

If the period of time for energization of the upper and lower heater wires is shortened, there arises a problem that the seal strength of the sealed part is reduced, and thus a vacuum leakage may occur at the stage of distribution. On the other hand, if a sufficient period of time for cooling is not provided, there occurs a problem that the seal line area is stretched during the cutting and a vacuum leak may be produced at the seal line, resulting in damage being caused to the form as a commercial product.

In addition, because of the demand for cost reduction, there is a trend for thinner films being used. With thin films, the tolerances for the period of time for energization and the difference in the timing for starting the energization of the upper and lower heaters have been narrowed down in order to provide reliable sealing by the impulse sealer while eliminating the possibility of seal breakage, and it is becoming difficult to adjust the timing of activating the functions of the impulse sealer.

SUMMARY OF THE INVENTION

The present invention has been devised in view of the above-mentioned problems, and is configured to provide a method for high-speed vacuum unitary packaging of portion-cut meats, wherein two or more portion-cut meats are loaded on conveying means with a prescribed spacing being given between portion-cut meats; a vacuum four-side sealed object is formed by using upper and lower wrapping films having gas-barrier properties and inner surface thermal fusion bonding properties to integrally vacuum package the portion-cut meats; a flat part between portion-cut meats in the vacuum four-side sealed object is fusion bonded by using a heat impulse sealer for heating film layers from both above and under to form two or more seal lines; and the films between the two or more seal lines are secondary cut; a second energization of lower heater wires and secondary cutting being simultaneously carried out after a first energization of upper heater wires being completed, or a second energization of upper heater wires and secondary cutting being simultaneously carried out after a first energization of lower heater wires being completed; the thermal fusion bonding layer of the film having gas-barrier properties and inner surface thermal fusion bonding properties having self-welding properties; and the melting peak temperature of the thermal fusion bonding layer being 60 to 110 deg C.

In other words, the present inventor et al. have found that, for example, by the first energization of the upper (or lower) heater wires for a slightly short time period of approx. 1 sec or less, a temporary fusion bonding is achieved, the fusion bonding achieved being such that no vacuum leakage will occur when the films are left as they are, and the film temperature is relatively low. Therefore, the heater units are cooled for as short as approx. 0.3 sec, with the films having been temporarily fusion bonded, and then the second energization of the lower (or upper) heater wires and the cutting can be simultaneously carried out. As a result of this, the need for providing a period of time for cutting, which has conventionally required approx. 1 sec, can be eliminated. After the second energization of the lower (or upper) heater wires being sufficiently carried out, the film temperature is raised, and it has conventionally taken 2 sec to cool this raised temperature down to a temperature at which the cutting can be carried out; however, with the present invention, only a shorter time period of 1.5 sec is required for the cooling before unloading the vacuum unitary packaged objects from the impulse sealer. As a result of this, the period of time for division by the impulse sealer, which had conventionally been 7 sec, has been reduced to 5.5 sec.

The present invention presupposes the art of loading two or three small-sized portion-cut meats with a spacing being given therebetween and evacuating the container for collectively vacuum sealing them, in order to save the time and the quantity of film required for evacuation, and suppress the exudation of drips.

In dividing the vacuum sealed packaged object containing a plurality of portion-cut meats, the occurrence of wrinkles in the areas to be sealed is inevitable. Therefore, it had been difficult to uniformly heat-seal the vacuum sealed packaged object over the whole thereof, however, the time required for the step for dividing with an impulse sealer has been reduced by carrying out the first energization of one of the upper and lower heater wires in the impulse sealer; then after a momentary period of time for heater unit cooling, simultaneously carrying out the cutting and the second energization of the other of the upper and lower heater wires; then leaving the heater to cool for approx. 1.5 sec before taking out the vacuum unitary packaged objects.

As a portion-cut meat is divided into smaller portions, it tends to exude a large amount of drips. According to the present invention, with which special films are used and passed through a hot blast tunnel, it is possible to load a plurality of smaller portion-cut meats with a spacing being given therebetween, and collectively vacuum package them. According to the present invention, with which, in dividing the vacuum packaged object into unitary packaged objects, the first energization of one of the upper and lower heater wires is carried out, which is then followed by cooling for a very short time, and then the second energization of the other of the upper and lower heater wires and the secondary cutting are simultaneously carried out, the period of time required for unitary packaging the whole of the portion-cut meats can be remarkably reduced.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a cross-sectional view of a vacuum packaged object containing two or more portion-cut meats arranged in one line with a certain spacing being given between portion-cut meats;

FIG. 2(A) and FIG. 2(B) are explanatory vertical cross-sectional views of a sealer part of an impulse sealer,

FIG. 2(A) illustrating the state in which upper heater units are lifted, and FIG. 2(B) the state in which the upper heater units are lowered;

FIG. 3 is a flow sheet illustrating exemplary sequential steps which are taken in a first embodiment of the vacuum unitary packaging method of the present invention;

FIG. 4 is a flow sheet illustrating exemplary sequential steps which are taken in a second embodiment of the vacuum unitary packaging method of the present invention; and

FIG. 5 is a flow sheet illustrating exemplary sequential steps which were taken in EXAMPLE 2 of the vacuum unitary packaging method of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

The present invention is applicable not only to beef, but also to other livestock meats, such as pork, chicken, and the like, and fish meats.

It is preferable that the film to be used in the present invention have inner surface thermal fusion-bonding properties, gas-barrier properties, and self-welding properties. Herein, the term “self-welding properties” refers to the properties by which, when a packaged object is heated by passing it through a hot blast tunnel, or the like, the thermal fusion bonding layers of the upper and lower films are weakly fusion bonded to each other, which results in exudation of a drip from the portion-cut meat being made difficult, and a drip, if exuded, being prevented from spreading over the flat part. A hot blast tunnel is an apparatus through which each particular vacuum packaged object is passed for 2 to 10 sec, and preferably for 3 to 7 sec, for exposure to a hot blast at 60 to 110 deg C., and preferably at 70 to 95 deg C. By this operation, the upper and lower films are lightly fusion bonded to each other over the entire flat part, where no portion-cut meat exists, thus a drip is prevented from passing therethrough. Unlike the upper and lower films in the normal fusion bonded part, those in the self-welded portion are fusion bonded to such a degree that they can be easily peeled off from each other if pulled in the opposite directions.

The film to be used in the present invention is required to have thermal fusion bonding properties and self-welding properties. In order to meet such requirements for characteristics, the melting peak temperature of the synthetic resin which mainly constitutes the thermal fusion bonding layer, which is the innermost layer, is required to be in the range of 60 to 110 deg C., and preferably in the range of 70 to 95 deg C., as measured in compliance with JIS K 7125. For example, some of the soft polyolefin resins, such as the ethylene-vinyl acetate copolymer, the linear low density polyethylene, the ethylene-methyl methacrylate copolymer, the ethylene-methacrylic acid copolymer, the metallocene, and the like, can satisfy this requirement. Among these, the ethylene-vinyl acetate copolymer which content of vinyl acetate is 15 to 25% by weight is preferably used. The wording of “the synthetic resin which mainly constitutes the thermal fusion bonding layer” refers to a synthetic resin which accounts for 60% or more by weight, and preferably for 80% or more by weight, of a thermal fusion bonding layer.

In the present invention, either a heat-shrinkable or non-heat-shrinkable film can be used. Generally, films tend to shrink more or less when they are exposed to a high temperature. If the shrinkage percentage at a high temperature is around 5%, it is possible to seal and secondary-cut a vacuum packaged four-side sealed object, using an impulse sealer, after passing it through a hot blast tunnel. However, if a highly heat-shrinkable film is used, there is the possibility that a prescribed spacing for secondary cutting which is previously provided between two or more portion-cut meats also shrinks, which makes it difficult to carry out the secondary cutting.

Therefore, for using a highly shrinkable film, secondary cutting of a four-side sealed object by means of an impulse sealer is carried out before passing it through a hot blast tunnel.

FIG. 1 is a cross-sectional view of a four-side sealed object 13 containing three portion-cut meats arranged in one line with a prescribed spacing between portion-cut meats. The method for manufacturing the four-side sealed object 13 will be later described. The numeral 9 indicates upper and lower films, and the numeral 11 indicates a fusion bonded part. A flat part 12 provides a prescribed spacing by which adjacent portion-cut meats 10 can be separated from each other using an impulse sealer. Because the shape and size of the portion-cut meats 10 packaged are irregular, it is inevitable that wrinkles are produced on the films in the flat part 12 between portion-cut meats. When the impulse sealer as illustrated in FIG. 2 is used for carrying out heating and pressing in order to cut off the portion-cut meats from each other, it is difficult to heat the area of six or more films overlapped to produce wrinkles for carrying out satisfactory fusion bonding without causing any seal breakage, as in the area of two films.

FIG. 2(A) and FIG. 2(B) are vertical cross-sectional views of a sealer part of an impulse sealer to be used in the present invention, FIG. 2(A) illustrating the state in which the upper heater units are lifted, and FIG. 2(B) the state in which the upper heater units are lowered. The numeral 1 indicates a mounting guide, and two upper heater units 2 are mounted to the mounting guide 1 in parallel. At the lower ends of the upper heater units, two upper heater wires 3 are attached substantially over the entire length of the upper heater units, respectively. At the upper ends of the lower heater units 4, lower heater wires 5 are attached in the locations which correspond to the upper heater wires 3. Under the lower heater wires 5, a heat-resistant cushioning member 6 made of silicone rubber or the like is loaded, respectively. The surfaces of the upper heater wires 3 and the lower heater wires 5 are coated with a peelable tape 7 made of a fluororesin, such as Teflon (trade name) or the like, or a silicone resin such that the films will not adhere to the heater wires due to heat. The numeral 8 indicates a cutting blade, which waits, being faced upward, between the two lower heater units 4, and when the upper heater units 2 have been lowered, is raised to secondary-cut the films 9.

On the lower heater wires 5 of the impulse sealer as shown in FIG. 2, the flat part 12 of the four-side sealed object 13 containing two or more portion-cut meats is placed, and the position of the flat part 12 is adjusted such that the middle thereof is positioned directly above the midpoint between the lower heater wires 5, i.e., above the cutting blade 8. The upper heater units 2 are lowered for pressing the flat part 12, a voltage is applied to the upper heater wires 3 for heating, and the heating and pressing state is maintained for 0.5 to 4.0 sec, and preferably for 0.5 to 1.5 sec. The time period varies depending on the type of the films, and is such that the vacuum can barely be maintained, if they are left as they are, without the relative position of them to each other being changed. With the pressing state being kept, the energization of the upper heater wires 3 is stopped, and the upper heater units 2 are cooled for 0.05 to 1.0 sec, and preferably for 0.1 to 0.5 sec. Then, the cutting blade 8 waiting between the two lower heater units 4 is raised, and the lower heater wires 5 are energized.

The heating by means of the upper heater wires 3 alone provides a temporary fusion bonding, and the temperature of the films 9 has not been raised so much. In addition, because the cooling has been carried out, even though for a very short period of time, the secondary cutting of the flat part 12 of the films 9, which is provided between the two upper heater units 2 or the lower heater units 4, will not stretch the sealed parts. At the same time as the cutting starts, the energization of the lower heater wires 5 is started. The energization time period is 0.5 to 4.0 sec, and preferably 0.6 to 2.0 sec, which provides a seal strength enough to maintain the vacuum around the portion-cut meat 10 even if the vacuum unitary packaged object provided by the secondary cutting is subjected to a shock during distribution or storage. Then, by cooling the vacuum unitary packaged objects to such a degree that it can be removed from the heater units, the vacuum unitary packaged objects of the present invention can be obtained. In this case, the voltage may be first applied to the lower heater wires 5, and then to the upper heater wires 3.

Because the portion which will be the cut end of the vacuum unitary packaged object to be obtained has been temporarily sealed by means of the upper or lower heater wire immediately before being cut, there is no possibility that vacuum leakage may be caused during cutting. Because heat-sealing is sufficiently carried out by means of the lower or upper heater wire thereafter, the vacuum unitary packaged object which can withstand the handling during distribution and storage is obtained. Because the temperature at which the sealed films 9 can be removed from the heater units is higher than the temperature at which the films can be cut without being stretched, the period of time required for cooling the films after the sealing can be shortened, and at the same time the need for providing a certain period of time for cutting is eliminated.

In FIG. 2, two heater wires (3, 5) were provided for one heater unit (2, 4), however, one or three or more heater wires may be provided for one heater unit. In addition, the cutting blade 8 is raised from a lower position to an upper position, however, it may be lowered from an upper position to a lower position for cutting.

In a first embodiment of the vacuum unitary packaging method of the present invention, the following steps (1) to (7) are sequentially performed as illustrated in FIG. 3.

At step (1), in the portion-cut meat loading area of a rotor conveyor 14 of a packaging machine, portion-cut meats 10 are loaded on a lower film 15 which has been unrolled, with the thermal fusion bonding layer being faced upward. At step (1), the front end of the unrolled lower film 15 has been fusion bonded to the front end of an upper film 16 and cut, forming a fusion bonded part 11.

Using beef as an example for explanation, any one of the large-sized portion-cut meats obtained by dividing the meat of one head of cattle into 26 portions can be loaded. However, if the pitch length of the film to be fed is set at a certain value, any two or more of the portion-cut meats obtained by dividing into 74 portions or 138 portions can be loaded in the direction perpendicular to that of the flow of the films as shown in FIG. 3 (3). In this case, it is important to load the two or more portion-cut meats 10 with a spacing being given therebetween. The spacing therebetween varies depending on the sizes of the portion-cut meats; however, it must provide such a spacing that the secondary cutting by means of the impulse sealer can be carried out without any problem.

At step (2), the portion-cut meats 10, which are loaded on the lower film 15 which front end is previously fusion bonded to the front end of the upper film 16, are covered with the upper film 16 which is unrolled.

At step (3), in the area where no portion-cut meat 10 exists, the films are fusion bonded to each other in the direction perpendicular to that of the flow of the films at a certain pitch length, and at the middle of the fusion bonded area, the films are cut to obtain a tubular sealed object 17, and upper and lower films which front ends have been fusion bonded to each other and which have been cut off from the tubular sealed object 17. The upper and lower films which front ends have been fusion bonded to each other and which have been cut off from the tubular sealed object 17 will be used when the same step (1) is performed at the subsequent loading time.

At step (4), the tubular sealed object 17 is covered with a vacuum box, and is evacuated for 4 to 15 sec, and preferably for 5 to 10 sec for evacuation of the tubular sealed object 17. The numeral 12 indicates a flat part where the upper and lower films are in direct contact. The subsequent steps are illustrated only with plan views.

At step (5), the films at the openings of the evacuated tubular sealed object 17 are transversely fusion bonded to each other. As can be seen from FIG. 1, the flat part 12 also exists between portion-cut meats 10, providing a sufficient spacing for performing the secondary cutting.

At step (6), one four-side sealed object 13, which packages two or more portion-cut meats with a spacing being given therebetween, is passed through a hot blast tunnel. By passing it through the hot blast tunnel, the upper and lower films self-weld to each other in the flat part 12 for prevention of the distribution of exuding drips.

At step (7), in the area between the portion-cut meats, the films are sealed and secondary-cut by the method of the present invention. As a result of this, in the suction evacuation step of (4), which is time-consuming, the two or more portion-cut meats can be processed at one time, resulting in the work efficiency being improved. The numeral 19 indicates the secondary-cut portion. If one portion-cut meat is loaded at step (1), there is no need for performing step (7) because, at step (5), the portion-cut meat is unitary packaged.

If the films 9 are films having a high heat shrinkage percentage, the flat part 12 also shrinks at step (6), and the secondary cutting at step (7) tends to be difficult. In that case, step (7) may be first performed, and then step (6) may be taken.

In a second embodiment of the vacuum unitary packaging method of the present invention, the following steps (1) to (7) are sequentially performed as illustrated in FIG. 4.

At steps (1) to (2) in FIG. 4, upper and lower films wrapping a long, thin portion-cut meat, such as fillet or the like, and small-sized portion-cut meats are fusion bonded with the pitch length being set at half the normal one to obtain two half-width tubular sealed objects 17. This state is shown in FIG. 4 (3). At step (4), two half-width tubular sealed objects 17 are evacuated by suction at one time. Then, as described in FIG. 3, the films at the openings of the tubular sealed objects are fusion bonded to each other, and, at step (6), the tubular sealed objects are passed through a hot blast tunnel. For the four-side sealed object containing only one portion-cut meat, as shown in the drawing at left in FIG. 4 (5), step (7) is not required because it provides a vacuum unitary packaged object 18 as it is. Therefore, if the two tubular sealed objects 17 which have been processed by the suction evacuation at step (4) hold only one portion-cut meat, respectively, the secondary cutting step of (7) is not needed for the two.

For the four-side sealed object containing two or more portion-cut meats, as shown in the drawing at right in FIG. 4 (5), the films in the area between portion-cut meats 10 are fusion bonded and secondary-cut, using the impulse sealer of the present invention. From the four-side sealed object containing three portion-cut meats, as shown in the drawing at right in FIG. 4 (5), three vacuum unitary packaged objects 18 having secondary-cut portions 19 are obtained.

Of course, two or more portion-cut meats may be loaded on the rotor conveyor in place of the long, thin portion-cut meat as shown in the drawing at left in FIG. 4 (3). As in the first embodiment, for films which have a high heat shrinkage percentage, step (7) is performed next to step (5).

In FIG. 4, the steps for carrying out the operation with the pitch length being set at half the normal one are illustrated, however, the operation may be carried out with the pitch length being set at the normal one with the same meat layout scheme as shown in FIG. 4. In this case, after passing through the hot blast tunnel, the secondary cutting is carried out in the direction perpendicular to that of the flow of the products by using the impulse sealer of the present invention to obtain one vacuum unitary packaged object 18 and one vacuum four-side sealed object containing three portion-cut meats. Then, this vacuum four-side sealed object 13 is secondary-cut by means of the impulse sealer of the present invention to further obtain three vacuum unitary packaged objects. Also in this case, two or more portion-cut meats may be loaded on the rotor conveyor in place of a long, thin portion-cut meat as shown in the drawing at left in FIG. 4 (3), and in such a scheme, through the secondary cutting in the directions perpendicular to and parallel with that of the flow of the products, the two vacuum four-side sealed objects are divided into vacuum unitary packaged objects.

Also in the second embodiment, if a highly heat-shrinkable film is used, it is preferable that the step of secondary cutting by means of the impulse sealer of the present invention be followed by the step of passing through the hot blast tunnel.

EXAMPLES Example 1

Portion-cut meats obtained by dividing one head of pig into 30 portions were packaged with upper and lower films having a width of 850 mm and gas-barrier properties. The films were approx. 25 μm thick, being produced by laminating a biaxially stretched polyamide layer having a thickness of 9 μm, an EVAL layer having a thickness of 4 μm, and a linear low density polyethylene layer having a thickness of 12 μm in this order. The heat shrinkage percentage of the films at 85 deg C. was approx. 5%. The melting peak temperature of the linear low density polyethylene layer, which is a thermal fusion bonding layer, was 78 deg C. as measured using a differential scanning calorimeter in compliance with JIS K 7121. Packaging was carried out by taking the following steps, as illustrated in FIG. 3.

(1) On the lower film 15 which had been unrolled to the portion-cut meat loading area on the rotor conveyor 14, with the thermal fusion bonding layer being faced upward, and which front end had been fusion bonded to that of the upper film 16 and cut, two relatively large portion-cut meats were loaded in the direction perpendicular to that of the flow of the films, with a spacing being given therebetween.

(2) The two portion-cut meats loaded on the lower film were covered with the upper film 16.

(3) In the area behind the two portion-cut meats, the films were fusion bonded to each other in the direction perpendicular to that of the flow of the films to hold the two portion-cut meats 10 in a tubular sealed object 17.

(4) The tubular sealed object 17 was covered with a vacuum box, and evacuated from both openings, which resulted in the upper and lower films being brought into tight contact with the portion-cut meats, and a flat part 12 being formed in the areas where no portion-cut meat existed, with the upper and lower films being tightly contacted with each other. One cycle of the evacuation step took approx. 15 sec.

(5) The films at the openings of the tubular sealed object 17 were fusion bonded to each other, with the vacuum being maintained, to obtain a four-side sealed object 13.

(6) This four-side sealed object 13 was passed through the hot blast tunnel at 85 deg C. for 5 sec.

(7) In the area between the two portion-cut meats in the four-side sealed object which flat parts had self-welded, the films were fusion bonded and secondary-cut, using the impulse sealer of the present invention as shown in FIG. 2, to obtain two vacuum unitary packaged objects 18.

In the present EXAMPLE, the vacuum four-side sealed object was placed on the lower heater units 4 of the impulse sealer, and the middle of the flat part 12 between the two portion-cut meats 10 were aligned with the middle between the two lower heater wires 5, under which the cutting blade 8 is waiting. Then, the mounting guide 1 was lowered as shown in FIG. 2(B) to press the films 9. Then, the first energization of the upper heater wires 3 was carried out for 0.7 sec. Then, the heater units were cooled for 0.3 sec, without energizing both of the upper heater wires 3 and the lower heater wires 5, which was then followed by starting the second energization of the lower heater wires 5, with the cutting blade 8 being raised at the same time. The period of time for energizing the lower heater wires 5 was 1 sec, and that required for the cutting blade 8 to be returned to the position as shown in FIG. 2(A) after cutting was also approx. 1 sec. Thereafter, the energization was stopped for approx. 1.5 sec for cooling, and then by lifting the mounting guide 1, two secondary-cut vacuum unitary packaged objects 18 were obtained.

The time required for each cycle of the impulse sealer operation, which consisted of loading the four-side sealed object which had passed through the hot blast tunnel, lowering the mounting guide 1, energization of the upper heater wires 3, cooling, energization of the lower heater wires 5, cooling, and taking out the vacuum unitary packaged objects 18 obtained was 5.5 sec on average, and the secondary-cut portions 19 had not been stretched.

The four-side sealed objects which were passed through the hot blast tunnel used in the present EXAMPLE were not limited to hermetic bags containing two portion-cut meats 10, as shown in FIG. 3, but also included hermetic bags containing three or four or more portion-cut meats.

Comparative Example 1

Here is a report of the result of carrying out the art of the patent literature 1.

In EXAMPLE 1, a four-side sealed object which had passed through the hot blast tunnel was obtained in the same manner. The mounting guide 1 was lowered to press the films 9, then the energization of the upper heater wires 3 was carried out for 0.7 sec, which was then followed by cooling for 0.3 sec. Then, the energization of the lower heater wires 5 was carried out for 1 sec, which was then followed by cooling for 2 sec, and then raising the cutting blade 8 for cutting, then the vacuum unitary packaged objects 18 obtained were taken out. Also in this case, as in EXAMPLE 1, four-side sealed bags containing three or four or more portion-cut meats were also handled; however, one cycle required 7 sec on average.

The breakdown of the 7 sec was: approx. 2 sec in total for taking out the vacuum unitary packaged objects 18 and loading the four-side sealed object; approx. 0.7 sec for the energization of the upper heater wires 3; 0.3 sec for cooling; 1 sec for the energization of the lower heater wires 5; 2 sec for cooling; and approx. 1 sec for cutting.

Example 2

Vacuum unitary packaged objects were obtained in the same manner as in EXAMPLE 1, except that films having a heat shrinkage percentage of 40% at 85 deg C. were used, and a method as illustrated in FIG. 5 was employed.

Step (1) was performed in the same manner as in EXAMPLE 1, except that a total of three portion-cut meats, one relatively large portion-cut meat and two relatively small portion-cut meats, were loaded as shown in FIG. 5, being separated from one another, on the lower film 15. Steps (2), (3), (4) and (5) were performed in the same manner as in EXAMPLE 1.

The virtual lines in the drawing for step (5) in FIG. 5 indicate the locations where the films are to be fusion bonded and secondary-cut by means of the impulse sealer of the present invention.

At step (6), the films were fusion bonded and secondary-cut in the location of the transverse virtual line in the drawing for step (5), using the impulse sealer of the present invention, to obtain one vacuum unitary packaged object 18. Then, the films were fusion bonded and secondary-cut in the location of the longitudinal virtual line in the drawing, using the impulse sealer of the present invention, to obtain two vacuum unitary packaged objects, thereby obtaining a total of three vacuum unitary packaged objects 18.

(7) The vacuum unitary packaged objects 18 obtained were passed through the hot blast tunnel at 85 deg C. for 5 sec.

(8) As a result of this, three vacuum unitary packaged objects 18 each containing a portion-cut meat in which the films had been heated, and as a result, the films in the flat parts 12 had self-welded and shrunk, generating wrinkles, were obtained.

In EXAMPLE 2 as illustrated in FIG. 5, the fusion bonding and secondary cutting using the impulse sealer of the present invention were carried out twice, thus the time required for the sealing and secondary cutting was approx. 11 sec in total.

In the present example, because heat-shrinkable films were used, the passing through the hot blast tunnel was carried out after the sealing and secondary cutting. By passing through the hot blast tunnel, the films in the flat parts 12 shrank to provide so-called shrink packaged objects having a large number of wrinkles. 

1. A method for high-speed vacuum unitary packaging of portion-cut meats, wherein two or more portion-cut meats are loaded on conveying means with a prescribed spacing being given between portion-cut meats; a vacuum four-side sealed object is formed by using upper and lower wrapping films having gas-barrier properties and inner surface thermal fusion bonding properties to integrally vacuum package the portion-cut meats; a flat part between portion-cut meats in the vacuum four-side sealed object is fusion bonded by using a heat impulse sealer for heating film layers from both above and under to form two or more seal lines; and the films between the two or more seal lines are secondary cut, a second energization of lower heater wires and secondary cutting being simultaneously carried out after a first energization of upper heater wires being completed, or a second energization of upper heater wires and secondary cutting being simultaneously carried out after a first energization of lower heater wires being completed.
 2. The method for high-speed vacuum unitary packaging of portion-cut meats of claim 1, wherein the thermal fusion bonding layer of the film having gas-barrier properties and inner surface thermal fusion bonding properties has self-welding properties.
 3. The method for high-speed vacuum unitary packaging of portion-cut meats of claim 1, wherein the melting peak temperature of the thermal fusion bonding layer is 60 to 110 deg C.
 4. The method for high-speed vacuum unitary packaging of portion-cut meats of claim 1, wherein the period of time for the second energization of the lower heater wires is longer than the period of time for the first energization of the upper heater wires, or the period of time for the second energization of the upper heater wires is longer than the period of time for the first energization of the lower heater wires.
 5. The method for high-speed vacuum unitary packaging of portion-cut meats of 1, wherein the period of time for the first energization of the upper heater wires or the period of time for the first energization of the lower heater wires is a period of time which provides such a temporary fusion bonding that the vacuum properties of the vacuum four-side sealed object can be maintained, provided that the relative position of the two or more seal lines to each other is not changed.
 6. The method for high-speed vacuum unitary packaging of portion-cut meats of claim 1, wherein the vacuum four-side sealed object formed by using upper and lower wrapping films having gas-barrier properties and inner surface thermal fusion bonding properties to integrally vacuum package the two or more portion-cut meats loaded on the conveying means with a prescribed spacing being given therebetween is manufactured and processed by sequentially performing the following steps (1) to (6): (1) loading two or more portion-cut meats with a spacing being therebetween on the lower film which has been unrolled and which front end has been fusion bonded to the upper film and cut; (2) covering the portion-cut meats with the unrolled upper film; (3) fusion bonding and cutting the films in the area where no portion-cut meat exists in the direction perpendicular to that of the flow of the films at a prescribed pitch length to obtain a tubular sealed object holding the portion-cut meats; (4) covering the tubular sealed object with a vacuum box and evacuating the tubular sealed object from both openings thereof; (5) fusion bonding the films at both openings of the evacuated tubular sealed object; and (6) passing the obtained four-side sealed object containing the portion-cut meats through a hot blast tunnel.
 7. A method for high-speed vacuum unitary packaging of portion-cut meats, wherein, after manufacturing a vacuum four-side sealed object by integrally vacuum packaging two or more portion-cut meats loaded on conveying means with a prescribed spacing being given therebetween, using upper and lower wrapping heat-shrinkable films having gas-barrier properties and inner surface thermal fusion bonding properties, and sequentially performing the following steps (1) to (5), the films constituting the vacuum four-side sealed object are fusion bonded and secondary-cut by using an impulse sealer according to the method as given in claim 1, which is then followed by passing the vacuum four-side sealed objects obtained by the fusion bonding and secondary cutting through a hot blast tunnel: (1) loading two or more portion-cut meats with a spacing being therebetween on the lower film which has been unrolled and which front end has been fusion bonded to the upper film and cut; (2) covering the portion-cut meats with the unrolled upper film; (3) fusion bonding and cutting the films in the area where no portion-cut meat exists in the direction perpendicular to that of the flow of the films at a prescribed pitch length to obtain a tubular sealed object holding the portion-cut meats; (4) covering the tubular sealed object with a vacuum box and evacuating the tubular sealed object from both openings thereof; and (5) fusion bonding the films at both openings of the evacuated tubular sealed object. 